"But at the end of the day, it also forces creativity." That's very optimistic. Yes it forces creativity, and restaurants can be just as good without it, but it's like taking the color blue out of a painter's palette. It's a barrier. And you'll always imagine what it could have been if the artist had more to work with. It also puts California's dining scene at a huge disadvantage compared to luckier cities where the ingredient is still legal.